White Bean, Barley, and Vegetable Soup - Slender Kitchen
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White Bean, Barley, and Vegetable Soup

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336
Calories 
64g
Carbs 
4g
Fat 
14g
Protein 
8
Weight Watchers® SmartPoints™
(8 PointsPlus®)

Recipes Content

Recipe

There is something comforting and delicious about soup. This one is perfect for vegetarians looking for a hearty soup. It's packed with chickpeas, kale, and barley so it will keep you full for hours. Consider adding some red pepper flakes for spice or lemon juice to brighten it up before serving.

Prep Time

White Bean, Barley, and Vegetable Soup

12
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

5
  • 1 tbsp. olive oil
  • 20 oz. canned white beans
  • 4 cups kale
  • 1 U onion, chopped
  • 4 U garlic cloves, chopped
  • 2 U carrots, sliced
  • 2 U stalks celery, chopped
  • 1 U red pepper, chopped
  • 1 tsp. paprika
  • 1/2 tsp. cumin
  • 1/2 tsp. coriander
  • 6 cups low sodium vegetable broth
  • 1 U bay leaf
  • 3/4 cup pearl barley
  • Salt and pepper

Nutritional Facts

Serving Size: 
1.5 cups
Amount Per Serving
Calories 336
Calories from Fat 37
% Daily Value *
Total Fat 4g
6%
Saturated Fat 0g
3%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 1 192mg
52%
Total Carbohydrate 64g
21%
Dietary Fiber 13g
54%
Sugars 6g
Protein 14g

Directions

  1. Sauté the white beans, kale, onions, garlic, carrots, celery, and red pepper in the olive oil for about 10 minutes, until tender. Add the paprika, cumin, and coriander and cook for 1 minute. Season with salt and pepper.
  2. Add the vegetable broth, bay leaf, and barley. Bring to a boil and then turn down to a simmer. Cook 25-30 minutes until barley is tender.
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